Cornbread Loaf
This cornbread loaf is soft, buttery, and easy to slice. It bakes in a loaf pan and makes the perfect side for chili, soup, or stew.
Servings: 12 slices
Equipment
- 1 9 x 5-inch loaf pan
Ingredients
- ½ cup melted butter
- ½ cup sugar
- ¼ cup honey
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line with parchment paper.
- In a large bowl, add ½ cup melted butter, ½ cup sugar, ¼ cup honey, and 2 large eggs. Whisk until well combined. Whisk in 1 cup buttermilk until combined.
- In a small bowl, combine 1 ½ cups all-purpose flour, 1 cup cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool before slicing.
Notes
Storage and Make Ahead Instructions
- Leftovers: Store in an airtight container at room temperature for up to 3 days.
- To Freeze: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate for up to 24 hours before baking. Add about 5 minutes to the bake time.
Nutrition
Calories: 254kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 370mg | Potassium: 104mg | Fiber: 2g | Sugar: 15g | Vitamin A: 315IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 1mg
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